CN107950986A - The preparation method of Luzhou-flavor bechamel - Google Patents
The preparation method of Luzhou-flavor bechamel Download PDFInfo
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- CN107950986A CN107950986A CN201711296562.5A CN201711296562A CN107950986A CN 107950986 A CN107950986 A CN 107950986A CN 201711296562 A CN201711296562 A CN 201711296562A CN 107950986 A CN107950986 A CN 107950986A
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 239000000463 material Substances 0.000 claims abstract description 46
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 241000209140 Triticum Species 0.000 claims abstract description 12
- 235000021307 Triticum Nutrition 0.000 claims abstract description 12
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 10
- 238000011081 inoculation Methods 0.000 claims abstract description 10
- 238000010025 steaming Methods 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000007664 blowing Methods 0.000 claims abstract description 5
- 238000000855 fermentation Methods 0.000 claims description 15
- 230000004151 fermentation Effects 0.000 claims description 14
- 240000006439 Aspergillus oryzae Species 0.000 claims description 6
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 6
- 239000012267 brine Substances 0.000 claims description 5
- 230000012010 growth Effects 0.000 claims description 5
- 238000002347 injection Methods 0.000 claims description 5
- 239000007924 injection Substances 0.000 claims description 5
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 5
- 230000003068 static effect Effects 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 18
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 235000013555 soy sauce Nutrition 0.000 abstract description 8
- 238000005516 engineering process Methods 0.000 abstract description 3
- 238000009776 industrial production Methods 0.000 abstract description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 12
- 238000003756 stirring Methods 0.000 description 10
- 239000003205 fragrance Substances 0.000 description 7
- 239000007789 gas Substances 0.000 description 6
- 229910052757 nitrogen Inorganic materials 0.000 description 6
- 235000015067 sauces Nutrition 0.000 description 5
- 230000007306 turnover Effects 0.000 description 5
- 241000228212 Aspergillus Species 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 239000004744 fabric Substances 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 230000003442 weekly effect Effects 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 150000003863 ammonium salts Chemical class 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 210000002615 epidermis Anatomy 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The present invention relates to a kind of preparation method of Luzhou-flavor bechamel, belong to soy sauce production technical field.The preparation method of Luzhou-flavor bechamel of the present invention, is using dregs of beans and broken wheat as raw material, mixed, dry blowing, material moistening, wet steaming and cooling, then carry out inoculation koji-making and obtain into song, then fermented, squeezed, filtered and sterilized；Finally addition activated carbon is decolourized and is filtered, and obtains the Luzhou-flavor bechamel.The present invention breaks traditional bechamel production technology, and the requirement for production environment is relaxed, and is reduced production cost, has been saved the production time, improves production efficiency, has extensive industrial production prospect；The bechamel produced can be stronger than traditional bechamel flavor, is conducive to lead bechamel high-volume, develops on a large scale to the green and healthy direction that quality is high, flavor is good.
Description
Technical field
The present invention relates to a kind of preparation method of Luzhou-flavor bechamel, belong to soy sauce production technical field.
Background technology
Bechamel is the condiment in a kind of natural iodine soy sauce series, is commonly used in western-style food.The primary raw material of bechamel is big
Beans, soybean and its product are because there is the effect of anti-cancer rich in mineral matters such as selenium, and bechamel is also containing a variety of amino acid, mineral
Matter, carbohydrate and organic acid, it is full of nutrition.On this basis, bechamel contains multivitamin and mineral matter, can reduce human body courage
Sterol, reduces the incidence of angiocardiopathy, and can reduce infringement of the free radical to human body, is one kind that people increasingly pursue
Healthy green soy sauce.
The primary raw material of traditional bechamel is：The soybean that the wheat and ratio that ratio is 80% are 20%, to prevent white sauce
The color and luster of oil is deepened, and the epidermis of soybean and wheat will be sloughed；Need to screen out into meter Qu in song in the preparation process of traditional bechamel
Enzyme spore, it is necessary in the low temperature environment less than 30 DEG C anaerobic fermentation 3 months or so, this causes in 30 DEG C of environment of summer not
Can normally it produce；And it is not easy to control due to temperature, its gas flavour is also unstable, these result in the production cost of bechamel
There are limitation in height, production time, large batch of can not produce, and it is even more impossible to retain the natural giving off a strong fragrance of bechamel to greatest extent.
The content of the invention
It is an object of the invention to provide a kind of preparation method of Luzhou-flavor bechamel, design is scientific and reasonable for it, operation letter
It is single convenient, the production time has been saved, has reduced production cost, has improved production efficiency, beneficial to industrialized production, the white sauce of preparation
Oil gas flavour is more stablized strong.
The preparation method of Luzhou-flavor bechamel of the present invention, is using dregs of beans and broken wheat as raw material, is mixed
Conjunction, dry blowing, material moistening, wet steaming and cooling, then carry out inoculation koji-making and obtain into song, then are fermented, squeezed, filtered and sterilized；
Finally addition activated carbon is decolourized and is filtered, and obtains the Luzhou-flavor bechamel.
The wheat is broken state, is more conducive to be enzymatically decomposed.
The step of described dry blowing is：After opening NK tanks, according to mass ratio 6-7：4-5 pours into dregs of beans and wheat, opens steam,
0.04-0.06MPa discharges cold vapour, continues to steam and arrives 0.2MPa, pressurize 3-5 minutes, steam off, temperature control is at 115-122 DEG C.
The material moistening step is：Quick to drain steam, water injection rate is the 51-55% of material quality under normal pressure state, profit
Material 20-30 minutes.
The wet steaming step is：Vapour is opened, exhaust steam valve keeps opening wide, closes exhaust steam valve after 2 minutes, boost to 0.04-
0.06MPa, arranges cold vapour, continues steaming to 0.2MPa, pressurize 4-5 minutes, completes boiling.
The step of described inoculation is：Stop steamer rotation, open pot cover, open conveyer and Air cooler, start to discharge,
Take strain aspergillus oryzae to be added with 3/10000ths ratios of raw material, fully mix, open inoculation device, strain is accessed, the summer
Ji Pinwen controls are at 35-38 DEG C, and winter is controlled at 40-42 DEG C, and not more than 45 DEG C, conveying finishes, and conveying equipment is remained
Material is removed, if not continuously cooking, need to be subject to cleaning and sterilizing, avoid living contaminants, influence flavor.
The step of described koji-making is：Clinker is shakeout into 30 centimeters or so of thickness, accomplishes to accumulate loose uniform ground.Flat song
Each change plugged in a thermometer, observe Mold-ponds Temperature before, during and after Quchi afterwards, if constant temperature rises or temperature is uneven
It is even, in time circulate air blast (into winter shift to an earlier date 1 it is small when preheat Quchi).
Early period static gas wave refrigerator to rise to temperature (when about 8-10 is small) aeration-cooling at 37 DEG C, adopted according to aspergillus growing state
With gap or continuous ventilating, material product temperature is maintained at 35-39 DEG C.Product temperature persistently rises when about 12-15 is small, and it is logical that material starts caking
Wind resistance becomes larger, and product temperature height differs, and carries out turning over song for the first time, loose material maintains product temperature at 33-35 DEG C.When turning over song, Quchi
Corner yeast machine turn over less than place should manually be turned over song.
Carry out after turning over song for the first time, song is turned over according to bent growing state for the second time when about 20-25 is small.Control product temperature exists
28-30 DEG C, to 46-48 it is small when bent growth complete.
Moisture control is in 22-26% when going out song；Early period：When small (enter 1-10 after song), product temperature：30-35℃；Mid-term：
When small (enter 11-30 after song), product temperature：34-40℃；Later stage：When small (enter 31-48 after song), product temperature：28-30℃.
The step of described fermentation is：After lower Qu Shixian enters fermentation vat, open air blower and reach scattered caking song, treat Qu Quan
After subordinate is complete, residual brine is put into fermentation vat by snare drum wind side, and material uniformly stops air blast afterwards, should not excessive blast stirring and
Primary fermentation wine with dregs is caused to become sticky.After when material immersion 24 is small, continues air blast stirring material, open mateiral pump by material by transfer
Pond is extracted into corresponding empty pond.It is once principle that karusen summer, which stirs weekly once, winter stirs every two weeks, and each air blast is not
More than 10 minutes.Earlier fermentation can suitably increase air blast number and time, and the later stage can accordingly shorten.
During squeezing, oil pressure pump pressure is controlled in 100-150kg/cm2, when the squeezing time is 4-6 small, squeezing cake moisture content is
30-40%, being pressed onto next day further takes out.
The step of described decoloration is：The activated carbon of 1-3% is added, was then carried out with 2~3 layers of soy sauce filter cloth specialized
Filter.
Compared with prior art, the present invention have the advantages that：
The present invention breaks traditional bechamel production technology, using dregs of beans and broken wheat as raw material, without removing raw material
Epidermis, without screening out into aspergillus oryzae spore in song, overall preparation process is improved, and add activated carbon, is solved
Cost of having determined and process difficulties, the requirement for production environment are relaxed, and are reduced production cost, have been saved the production time, are improved
Production efficiency, has an extensive industrial production prospect；The bechamel produced can be stronger than traditional bechamel flavor,
Be conducive to lead bechamel high-volume, develop on a large scale to the green and healthy direction that quality is high, flavor is good.
Embodiment
With reference to embodiment, the present invention is further illustrated, but it is not intended to limit the implementation of the present invention.
Embodiment 1
NK tank upper covers are opened, pour into 900 kilograms of dregs of beans and 600 kilograms of wheats, cover tightly pot cover, rotary spherical digester is rotated, opens steam,
0.05MPa discharges cold vapour, continues to steam and arrives 0.2MPa, pressurize 1 minute, steam off.Steam is drained, water injection rate is charging
53%, material moistening 30 minutes.Vapour is opened, exhaust steam valve keeps opening wide, closes exhaust steam valve after 2 minutes, boost to 0.05MPa, arrange cold vapour.After
For continuous steaming to 0.2MPa, pressurize 4 minutes, completes boiling.Stop steamer rotation, open pot cover, open conveyer and Air cooler, open
Begin to discharge.Take strain aspergillus oryzae to be added with 3/10000ths ratios of raw material, fully mix, open inoculation device, strain is connect
Enter, 36 DEG C of product temperature.Conveying finishes, and conveying equipment residual material is removed, without continuously cooking, is subject to cleaning and sterilizing, avoids miscellaneous
Bacterium pollutes.Then clinker is shakeout into 30 centimeters or so of thickness, accomplishes to accumulate loose uniform ground.After flat song before, during and after Quchi
It is each to plug in a thermometer, the change of Mold-ponds Temperature is observed, constant temperature rises, and carries out circulation air blast in time.Early period static gas wave refrigerator 9
It is aeration-cooling at 37 DEG C that hour rises to temperature, uses gap or continuous ventilating according to aspergillus growing state, material product temperature is protected
Hold at 35 DEG C or so.About 13 it is small when product temperature persistently rise, material start lump flowing resistance become larger, product temperature height differ, carry out
Song is turned over for the first time, and loose material maintains product temperature at 33 DEG C.When turning over song, the corner yeast machine of Quchi turn over less than place should be into pedestrian
Work turns over song.Carry out after turning over song for the first time, about 22 according to bent growing state are turned over song for the second time when small.Product temperature is controlled 29
DEG C, to 47 it is small when bent growth complete.Moisture meeting content control is 25% when going out song.After lower Qu Shixian enters fermentation vat, air blast is opened
The song that machine reaches scattered caking is principle, and after complete under bent whole, brine is put into fermentation vat by snare drum wind side, and material is afterwards uniformly
Stop air blast.After material soaks one day, second day, continue air blast stirring material, open mateiral pump and material is extracted into phase by transfer pond
In the empty pond answered.Karusen stirs weekly once, and each air blast is no more than 10 minutes.Bag sauce tower depth is 5 meters.Before daily work
First confirm depth, oil pressure pump pressure is controlled in 100kg/cm2, the squeezing time for 4 it is small when, squeeze cake moisture content 38%, be pressed onto time
Day further takes out.The activated carbon of addition 2%, is then filtered with 2 layers of soy sauce filter cloth specialized.
The bechamel index made through process above is color and luster：Light reddish brown color, it is bright in colour, it is glossy；Fragrance：Strong
Paste flavor and ester fragrance；Color number：No. 52；Soluble saltless solid：29.06g/100ml；Amino-acid nitrogen：1.26g/100ml；
Full nitrogen：1.86g/100ml；Ammonium salt：13%, total acid：1.95g/100ml.
Embodiment 2
NK tank upper covers are opened, pour into 1400 kilograms of dregs of beans and 800 kilograms of wheats, cover tightly pot cover, rotary spherical digester is rotated, opens steam,
0.04MPa discharges cold vapour, continues to steam and arrives 0.2MPa, pressurize 1 minute, steam off.Steam is drained, water injection rate is charging
51%, material moistening 30 minutes.Vapour is opened, exhaust steam valve keeps opening wide, closes exhaust steam valve after 2 minutes, boost to 0.05MPa, arrange cold vapour.After
For continuous steaming to 0.2MPa, pressurize 3 minutes, completes boiling.Stop steamer rotation, open pot cover, open conveyer and Air cooler, open
Begin to discharge.Take strain aspergillus oryzae to be added with 3/10000ths ratios of raw material, fully mix, open inoculation device, strain is connect
Enter, 40 DEG C of product temperature.Conveying finishes, and conveying equipment residual material is removed, without continuously cooking, is subject to cleaning and sterilizing, avoids miscellaneous
Bacterium pollutes.Then clinker is shakeout into 30 centimeters of thickness, accomplishes to accumulate loose uniform ground.It is each before, during and after Quchi after flat song to insert
One thermometer, observes the change of Mold-ponds Temperature, and constant temperature rises, and carries out circulation air blast in time.When early period, static gas wave refrigerator 9 was small
Rise to temperature aeration-cooling at 37 DEG C, gap or continuous ventilating are used according to aspergillus growing state, material product temperature is maintained at
35 DEG C or so.About 13 it is small when product temperature persistently rise, material start lump flowing resistance become larger, product temperature height differ, carry out first
Secondary to turn over song, loose material maintains product temperature at 33 DEG C.When turning over song, the corner yeast machine of Quchi turn over less than place should manually be turned over
It is bent.Carry out after turning over song for the first time, about 22 according to bent growing state are turned over song for the second time when small.Product temperature is controlled to be arrived at 29 DEG C
47 bent growths when small are completed.Moisture meeting content control is 26% when going out song.After lower Qu Shixian enters fermentation vat, open air blower and reach
The song of scattered caking is principle, and after complete under bent whole, brine is put into fermentation vat by snare drum wind side, and material uniformly stops drum afterwards
Wind.After material soaks one day, second day, continue air blast stirring material, open mateiral pump and material is extracted into corresponding sky by transfer pond
Chi Li.Karusen stirs weekly once, each air blast 8 minutes.Bag sauce tower depth is 3.8 meters.First confirm depth before daily work,
Oil pressure pump pressure is controlled in 130kg/cm2, the squeezing time for 5 it is small when, squeeze cake moisture content 30%, being pressed onto next day further takes out.Add
Add 2% activated carbon, then filtered with 3 layers of soy sauce filter cloth specialized.
The bechamel index made through process above is color and luster：Light reddish brown color, it is bright in colour, it is glossy；Fragrance：Strong
Paste flavor and ester fragrance；Color number：No. 51；Soluble saltless solid：28.15g/100ml；Amino-acid nitrogen：1.19g/100ml；
Full nitrogen：1.91g/100ml；Ammonium salt：12%；Total acid：1.86g/100ml.
Embodiment 3
NK tank upper covers are opened, pour into 900 kilograms of dregs of beans and 750 kilograms of wheats, cover tightly pot cover, rotary spherical digester is rotated, opens steam,
0.06MPa discharges cold vapour, continues to steam and arrives 0.2MPa, pressurize 1 minute, steam off.Steam is drained, water injection rate is charging
55%, material moistening 30 minutes.Vapour is opened, exhaust steam valve keeps opening wide, closes exhaust steam valve after 2 minutes, boost to 0.05MPa, arrange cold vapour.After
For continuous steaming to 0.2MPa, pressurize 5 minutes, completes boiling.Stop steamer rotation, open pot cover, open conveyer and Air cooler, open
Begin to discharge.Take strain aspergillus oryzae to be added with 3/10000ths ratios of raw material, fully mix, open inoculation device, strain is connect
Enter, 42 DEG C of product temperature.Conveying finishes, and conveying equipment residual material is removed, without continuously cooking, is subject to cleaning and sterilizing, avoids miscellaneous
Bacterium pollutes.Then clinker is shakeout into 30 centimeters or so of thickness, accomplishes to accumulate loose uniform ground.After flat song before, during and after Quchi
It is each to plug in a thermometer, the change of Mold-ponds Temperature is observed, constant temperature rises, and carries out circulation air blast in time.Early period static gas wave refrigerator 9
It is aeration-cooling at 37 DEG C that hour rises to temperature, uses gap or continuous ventilating according to aspergillus growing state, material product temperature is protected
Hold at 35 DEG C or so.About 13 it is small when product temperature persistently rise, material start lump flowing resistance become larger, product temperature height differ, carry out
Song is turned over for the first time, and loose material maintains product temperature at 33 DEG C.When turning over song, the corner yeast machine of Quchi turn over less than place should be into pedestrian
Work turns over song.Carry out after turning over song for the first time, about 22 according to bent growing state are turned over song for the second time when small.Product temperature is controlled 29
DEG C, to 47 it is small when bent growth complete.Moisture meeting content control is 25% when going out song.After lower Qu Shixian enters fermentation vat, air blast is opened
The song that machine reaches scattered caking is principle, and after complete under bent whole, brine is put into fermentation vat by snare drum wind side, and material is afterwards uniformly
Stop air blast.After material soaks one day, second day, continue air blast stirring material, open mateiral pump and material is extracted into phase by transfer pond
In the empty pond answered.Karusen stirs weekly once, and each air blast is no more than 10 minutes.Bag sauce tower depth is 5 meters.Before daily work
First confirm depth, oil pressure pump pressure is controlled in 150kg/cm2, the squeezing time for 6 it is small when, squeeze cake moisture content 40%, be pressed onto time
Day further takes out.The activated carbon of addition 2%, is then filtered with 2 layers of soy sauce filter cloth specialized.
The bechamel index made through process above is color and luster：Light reddish brown color, it is bright in colour, it is glossy；Fragrance：Strong
Paste flavor and ester fragrance；Color number：No. 52；Soluble saltless solid：29.15g/100ml；Amino-acid nitrogen：1.24g/100ml；
Full nitrogen：1.88g/100ml；Ammonium salt：15%, total acid：1.93g/100ml.
Claims (10)
- A kind of 1. preparation method of Luzhou-flavor bechamel, it is characterised in that：Using dregs of beans and broken wheat as raw material, mixed Conjunction, dry blowing, material moistening, wet steaming and cooling, then carry out inoculation koji-making and obtain into song, then are fermented, squeezed, filtered and sterilized； Finally addition activated carbon is decolourized and is filtered, and obtains the Luzhou-flavor bechamel.
- 2. the preparation method of Luzhou-flavor bechamel according to claim 1, it is characterised in that：The step of described dry blowing For：After opening NK tanks, according to mass ratio 6-7：4-5 pours into dregs of beans and wheat, opens steam, and 0.04-0.06MPa discharges cold vapour, after Continuous steam arrives 0.2MPa, and pressurize 3-5 minutes, steam off, temperature control is at 115-122 DEG C.
- 3. the preparation method of Luzhou-flavor bechamel according to claim 1, it is characterised in that：The material moistening step is： Drain steam, water injection rate is the 51-55% of raw material gross mass under normal pressure state, material moistening 20-30 minutes.
- 4. the preparation method of Luzhou-flavor bechamel according to claim 1, it is characterised in that：The wet steaming step is： Vapour is opened, exhaust steam valve is closed after 2 minutes, boosts to 0.04-0.06MPa, arranges cold vapour, continues steaming to 0.2MPa, 4-5 points of pressurize Clock.
- 5. the preparation method of Luzhou-flavor bechamel according to claim 1, it is characterised in that：The step of described inoculation For：Stop steamer rotation, open pot cover, open conveyer and Air cooler, start to discharge, take strain aspergillus oryzae with raw material very much Three ratios be added, open inoculation device, strain accessed, at 35-38 DEG C, winter controls in 40-42 the control of summer product temperature ℃。
- 6. the preparation method of Luzhou-flavor bechamel according to claim 1, it is characterised in that：The step of described koji-making For：Clinker is shakeout, when early period, static gas wave refrigerator 8-10 was small, temperature rises to aeration-cooling at 37 DEG C, and material product temperature is maintained at 35- 39 DEG C, when 12-15 is small after product temperature, carry out turning over song for the first time, loose material maintains product temperature at 33-35 DEG C.
- 7. the preparation method of Luzhou-flavor bechamel according to claim 6, it is characterised in that：Carry out turning over song for the first time Afterwards, turned over song after when 20-25 is small for the second time, control product temperature at 28-30 DEG C, to 46-48 it is small when bent growth complete.
- 8. the preparation method of Luzhou-flavor bechamel according to claim 7, it is characterised in that：Go out song after the completion of Qu Shengchang When, moisture is controlled in 22-26%；Enter early period 1-10 after song it is small when, product temperature is controlled at 30-35 DEG C；Mid-term enters Qu Hou 11- 30 it is small when, product temperature control at 34-40 DEG C；Later stage enter Qu Hou 31-48 it is small when, product temperature control at 28-30 DEG C.
- 9. the preparation method of Luzhou-flavor bechamel according to claim 1, it is characterised in that：The step of described fermentation For：After lower Qu Shixian enters fermentation vat, open air blower and disperse caking song, after complete under bent whole, concentration is 16- by snare drum wind side The brine of 20 Baume degrees is put into fermentation vat, and material uniformly stops air blast afterwards.
- 10. the preparation method of Luzhou-flavor bechamel according to claim 1, it is characterised in that：During squeezing, oil pressure pump pressure Control is in 100-150kg/cm2, when the squeezing time is 4-6 small, it is 30-40% to squeeze cake moisture content.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711296562.5A CN107950986B (en) | 2017-12-08 | 2017-12-08 | Preparation method of strong-flavor white soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711296562.5A CN107950986B (en) | 2017-12-08 | 2017-12-08 | Preparation method of strong-flavor white soy sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107950986A true CN107950986A (en) | 2018-04-24 |
| CN107950986B CN107950986B (en) | 2021-05-07 |
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